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1995-09-27
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From: Sandra Vigil <vigil@esca.com>
Newsgroups: rec.food.recipes
Subject: Lemon Pasta With Roasted Asparagus
Date: 17 May 1994 20:18:15 -0400
Organization: University of Kentucky, Dept. of Math Sciences
Message-ID: <2rbms7$s2u@s.ms.uky.edu>
Asparagus is in season in Eastern Washington and to celebrate the
bounty we Western Washingtonians are enjoying, pass on the following
from the Seattle Times.
/Sandra
vigil@esca.com
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Lemon Pasta with Roasted Asparagus
Adapted from _Little Meals_ by Rozanne Gold, source Seattle Times
10 asparagus stalks, ends snapped 1 1/2 cups whipping cream
1 Tbsp olive oil, divided 1/3 cup plus 2 Tbsp grated
1/2 tsp salt, divided Parmesan cheese, divided
12 oz fettuccine 1/8 tsp cayenne pepper
1 cup dry white wine 4 Tbsp butter
3 shallots, chopped 1 Tbsp minced chives
3 lemons 1 Tbsp minced mint
Wash and dry asparagus. Place stalks in a baking pan large enough to
hold them in one layer, and gently rub them with 1/2 tablespoon olive
oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake in a
preheated 425 degree oven for 12 to 15 minutes, depending upon the
thickness of the stalks. when cool enough to handle, cut into 1/2-inch
pieces.
In a generous amount of salted boiling water, cook the fettuccine until
al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive
oil.
Pour wine into a large skillet or pan. Add shallots. Reduce over
medium heat to one half. Wash lemons well with soap and water, rinse
and dry. Add grated rind and juice from 2 lemons to the wine. Simmer
2 minutes.
Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese,
1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking
constantly, about 4 minutes, or until sauce begins to thicken. Cut
cold butter into small pieces and add to the sauce, cooking 1 minute.
Add asparagus, pasta and 2 tablespoons cheese. Toss until pasta is
thoroughly coated with sauce and heated through.
Divide pasta evenly in heated plates or soup bowls. Sprinkle with
grated peel from remaining lemon, chives and mint.